Red Velvet Sour Cream Bundt Cake

Valentine’s Day is full of cute cupcakes and cookies, but what about a simple and delicious treat that’s beautiful, but not so high maintenance… This Red Velvet Sour Cream Bundt cake is just for you! Not that there’s anything wrong with Oreo Red Velvet Cupcakes or fun cookies, but Bundt cakes are just SO easy and you can even fill up the little “hole” with fruit to make it look really gorgeous.

I’ll forgo telling a story today. My father thinks my spree of dating stories in the theme of Valentine’s Day sounds “desperate”… which I’m not! I just think being single is a funny time of life full of hilarious situations!

4. Pout into Bundt pan, spread out evenly and bake for 45-55 minutes or until an inserted knife comes out clean.

5. Make each glaze in a separate bowl using a whisk to combine ingredients. Use more or less milk or powdered sugar to make thicker or thinner. Pour over cooled Bundt cake (I put each glaze in a plastic bag, snipped off the corner and drizzled it on).

Love your recipes, own your book and plan on purchasing your new book. BUT I don’t
like how your recipes print off. As someone else mentioned a couple of weeks ago there is a large space between the picture and the recipe necessitating using 2 pages instead of just the i page and besides it does not look attractive.

I want to make these as treats for my neighbors for valentines day. Would this recipe be ok to make in the mini bunt cake pans? How much batter do you think for each cake? I am not very good at baking but want to give these a shot.
Thank you in advance

There are different sized mini bundts, but any size will work great! Fill each well about 2/3 or 3/4 full but baking time is where I can’t be too specific because I don’t know the size… 15-25 minutes will probably do it though! If they’re the small ones the size of cupcakes it will be closer to the 15 minute mark 🙂

We tried this cake out a couple of weeks ago and it was such a hit, we’ve made at least 4 since then. I have my grandmothers original bundt pans and the cake turns out perfect. We took the latest cake made last evening to a dear friend who lost her husband. She told us today at the funeral visitation how wonderful the cake tasted and that it was perfect for all of her grandchildren who’d come in from out of town. Thank you so much for a wonderful recipe!

This looks delicious as a bundt cake!! I wonder if you think it could be used for making cupcakes, AS IS? I have to make 200 cupcakes and have been looking for a moist red velvet cake recipe that can be used for cupcakes without having to tweak the recipe. I look forward to hearing from you, thank you in advance for your help, and for the willingness to share your vast wealth of knowledge with us novice at home bakers!!

What a wonderful recipe. I made one using my Nordic Bundt Pan, most beautiful and delish cake! I used the same buttermilk-sour cream in a Lemon box cake mix using lemon instant pudding and a tablespoon of lemon zest. It too, turned out dense and moist.
You have enlightened my baking Bundt Pan recipe file. I thank you!

Made this cake for our family Christmas Eve dessert. It taste like homemade and everyone enjoyed it. The cake is very moist, not dry at all. So easy to make and mine actually looked like the picture. Will try the ingredients with other box cake mixes. This recipe is a keeper. Thank you for sharing.

I want to try this recipe, but the store shop don’t sell that type of sour cream can i use some other name brand sour cream also I don’t want the cake to be real dense is there something I can do to make it a little lighter but be still moist